Location

Multimedia

This self-styled 24-hour Cuban luncheonette serves a wide-ranging menu of Latino food from across the Caribbean and into South America, and an all-day breakfast menu of the sort to delight barflies, insomniacs, late-rising drag queens and all those who thrill to the flavor of pressed Cuban toast with eggs. It is done up in sun-faded pastel hues, with blue-and-white tiles on the floor, a sea-foam pressed ceiling and lovely teal shutters along the west wall that evoke images of old Havana. A long marble counter runs opposite these, at which you can sit and drink café con leche and eat ropa vieja at dawn, reading a tabloid, considering options, feeling fuzzy or fine. The atmosphere is analgesic. It may not be a restaurant where you would want to celebrate a birthday or a promotion. But Coppelia is exactly right for the morning after, and perhaps for the next couple of meals after that. — Sam Sifton

SIMILAR CUISINE

Recently Reviewed

Carlo Mirarchi, the chef and owner of Blanca and its sprawling mothership, Roberta’s, is a rigorous miniaturist, combining a few ingredients at a time into two or three-bite compositions that are utterly complete, even if they leave you wanting more; over the years he has steadily refined his marathon tastings, and nearly everything served is remarkable in one way or another.Complete Review »

If you are Hungarian, this is the taste of summer: langos (pronounced LAHN-gauche), a rough disc of fried flatbread, cracker-crisp along the circumference and chewier toward the center, where it approaches gooeyness. At the Langos Truck, Zsolt Prepuk, a native of Budapest, also serves sandwiches of Mangalitsa pork sausages, in honor of the woolly Hungarian pigs bred to feed Hapsburg emperors, whose lushly marbled meat is likened to Kobe beef.Complete Review »